Welcome to the ultimate guide for crafting a truly exceptional Creamy Chicken Florentine Soup. This cherished recipe combines tender chicken, vibrant spinach, and a rich, velvety white wine cream sauce, all crowned with savory Parmesan cheese. More than just a meal, it’s a comforting experience that nourishes the body and soul, perfect for chilly evenings or a hearty family lunch. What makes this dish truly stand out is its balance of exquisite flavor and remarkable ease of preparation. It’s a freezer-friendly option that ensures you always have a delicious, homemade meal ready to go, and it’s guaranteed to be a hit with everyone at your table.
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Having shared countless recipes online over the years, I understand the frustration of a soup that turns out watery, bland, or just plain unsatisfying. That’s why I’ve meticulously crafted this Chicken Florentine Soup recipe, guiding you through each crucial step to ensure a flawless outcome every time. We’ll achieve perfectly tender chicken, a lusciously rich broth, and a flavor profile that’s balanced and utterly delightful in every single spoonful. This isn’t a light broth that leaves you searching for snacks an hour later; it’s a thick, hearty, and deeply satisfying soup, brimming with lean protein, nutrient-packed spinach, and an explosion of savory flavors.
What is Chicken Florentine?
The term “Florentine style” originates from Florence, Italy, and is traditionally used to describe dishes that feature spinach as a key ingredient, often accompanied by a creamy sauce. In classic French cuisine, this sauce is typically a béchamel, enriched with grated cheese. My favorite aspect of Florentine dishes is undeniably the rich cream sauce, which traditionally incorporates white wine and Parmesan cheese, often starting with a base of butter. This combination creates a deeply savory and luxurious backdrop for the tender chicken and earthy spinach. Understanding this culinary tradition helps appreciate the layers of flavor in this soup, transforming a simple chicken dish into a gourmet experience. For more insights into the rich history and variations of this classic preparation, you can explore resources like Taste of Home’s Chicken Florentine.
Florentine Soup Ingredients
To create this soul-warming Creamy Chicken Florentine Soup, you’ll need a selection of fresh, high-quality ingredients. Each component plays a vital role in building the robust flavor and luxurious texture that defines this dish. Here’s a closer look at the stars of our soup:
- Olive Oil: Essential for sautéing our aromatics and searing the chicken, providing a foundational layer of flavor.
- Chicken Breasts: The lean protein star of the show. We’ll discuss preparation tips below.
- Italian Seasoning: A fragrant blend of herbs like oregano, basil, thyme, and rosemary that infuses the chicken and soup with classic Italian warmth.
- Onions, Carrots, and Celery (Mirepoix): This aromatic trio is the backbone of many flavorful soups, providing a sweet and savory depth.
- Garlic: Freshly minced garlic adds an indispensable pungent kick, enhancing all the other flavors.
- Chicken Broth: The liquid foundation of our soup, providing richness and body. Choose a good quality broth for best results.
- Dry White Wine (e.g., Pinot Grigio): This is crucial for adding a layer of sophisticated acidity and complexity, deglazing the pot, and enhancing the overall depth of the cream sauce.
- Heavy Whipping Cream: The secret to the soup’s signature creaminess and decadent mouthfeel.
- Parmesan Reggiano Cheese: Grated fresh, it melts beautifully into the soup, imparting a salty, nutty, and umami richness.
- All-Purpose Flour: Used to create a slurry that thickens the soup to a perfect, comforting consistency.
- Fresh Spinach: The “Florentine” element, adding a vibrant green color, essential nutrients, and a subtle earthy flavor that wilts perfectly into the hot soup.
What Type of Chicken to Use
For this recipe, I typically opt for boneless, skinless chicken breasts, diced into uniform pieces to ensure even cooking and tender results. However, you have several excellent alternatives depending on your preference and what you have on hand.
Chicken thighs are a fantastic choice if you prefer a richer flavor and even more tender meat. Dark meat tends to retain moisture better and often yields a more succulent outcome, following the same cooking time as breasts in this recipe. Alternatively, for a significant time-saver, consider using a pre-cooked rotisserie chicken. Simply shred or dice the cooked chicken and add it to the soup towards the end of the cooking process, allowing it to heat through and meld with the flavors. This is a brilliant shortcut for busy weeknights.
Can You Use Frozen Chicken Breasts?
Yes, you can certainly use frozen chicken breasts, but there are a couple of considerations. Ideally, thaw them completely before dicing and cooking to ensure even searing and flavor absorption. If you’re pressed for time and need to cook from frozen, you may need to increase the initial cooking time for the chicken, potentially up to an hour, depending on the thickness and size of the breasts. Ensure the chicken is fully cooked through before proceeding with the rest of the recipe.
How to Make Chicken Florentine Soup
Crafting this creamy and flavorful Chicken Florentine Soup is a straightforward process, broken down into simple steps to ensure success. For precise measurements and a detailed printable recipe card, please refer to the bottom of this post.
- Sauté the Chicken: Begin by heating olive oil in a large pot or Dutch oven over medium-high heat. Add your diced chicken, seasoned generously with Italian seasoning, salt, and pepper. Cook until the chicken is golden brown and fully cooked through, typically 5-6 minutes. Remove the chicken from the pot and set it aside, reserving any delicious browned bits in the pot.
- Build the Aromatic Base: To the same pot, add the chopped celery, carrots, and onions. Sauté these vegetables until they soften and become translucent, usually about 5-7 minutes. Stir in the minced garlic during the last minute of cooking until fragrant.
- Deglaze and Simmer: Return the cooked chicken to the pot. Pour in the chicken broth and dry white wine, stirring to combine everything and scrape up any flavorful browned bits from the bottom of the pot. Reduce the heat to medium-low.
- Develop Flavors: Cover the pot with a lid and allow the soup to simmer gently for 15-20 minutes. This simmering time is crucial for the flavors to meld beautifully and for the vegetables to become tender.
- Introduce Creaminess: Remove the lid and stir in the heavy whipping cream and grated Parmesan cheese. Continue to stir until the cheese is fully melted and incorporated, creating a rich, opaque broth.
- Thicken the Soup: In a small separate bowl, whisk together the all-purpose flour and water to create a smooth slurry. Slowly pour this slurry into the simmering soup while continuously stirring. The soup will gradually thicken to a lovely, comforting consistency.
- Wilt the Spinach: Finally, add the fresh spinach to the pot. Stir it gently, allowing the heat from the soup to quickly wilt the spinach into the broth. Taste the soup and adjust seasonings (salt, pepper, or more Italian seasoning) as needed to achieve your desired flavor profile.
- Serve: Once the spinach is wilted and the flavors are perfected, remove the soup from the heat and let it cool slightly before serving warm.
Chicken Florentine Soup Recipe Tips and Variations
Elevate your Creamy Chicken Florentine Soup with these expert tips and creative variations:
- Embrace the Rotisserie Chicken Shortcut: For those busy evenings when time is of the essence, a store-bought rotisserie chicken is your best friend. Shred the cooked chicken and add it in step 3 when you return the chicken to the pot. It’s an effortless way to achieve tender, flavorful chicken without the extra cooking time.
- Prioritize Sautéing Aromatics: Don’t skip or rush the initial sauté of your onions, carrots, celery, and garlic. Cooking these aromatics in a little olive oil or butter until softened and fragrant builds a crucial flavor base that will permeate the entire soup, creating a depth that can’t be achieved otherwise.
- Add Spinach at the Last Moment: Timing is key for spinach. Stir it in only at the very end of the cooking process. This ensures the spinach remains brightly colored, slightly tender-crisp, and packed with nutrients, rather than becoming overcooked, mushy, or losing its vibrant hue.
- Customize Your Creaminess: While heavy cream delivers a decadent, velvety texture, you have options. For a slightly lighter version, use half-and-half. If you prefer to avoid dairy, unsweetened almond milk or coconut milk can be used, though be aware they will alter the flavor profile and richness slightly.
- A Touch of Lemon Brightens Everything: A small squeeze of fresh lemon juice added just before serving can work wonders. Its bright acidity cuts through the richness of the cream, balancing the flavors and adding a fresh zest that truly makes the soup sing.
- Master the Art of Thickness: If you desire a thicker, more substantial soup, you can add an additional tablespoon of flour mixed with an equal part of water to create another slurry. Slowly whisk this into the simmering soup until your desired consistency is reached. Conversely, if your soup becomes too thick, simply thin it out with a splash more chicken broth until it’s just right.
How to Substitute Heavy Cream
If heavy cream isn’t an option or you’re looking for a lighter alternative, several substitutes can work. Half-and-half is a popular choice, offering a good balance of creaminess without the richness of heavy cream. For dairy-free options, unsweetened almond milk, cashew milk, or even coconut milk can be used. However, it’s important to note that these plant-based milks are typically thinner than heavy cream, meaning your soup might not achieve the same thick, luxurious texture. Coconut milk will also impart a subtle flavor, which could be a delightful variation but is worth considering if you prefer a traditional Florentine taste. To compensate for reduced thickness, you might need a bit more flour slurry to reach your desired consistency.
Additional Veggies and Substitutions
This Chicken Florentine Soup is wonderfully versatile and welcomes a variety of additions to suit your taste or what’s seasonal. Here are some fantastic ideas:
- Diced Potatoes: A personal favorite addition! Potatoes make the soup incredibly hearty and substantial. If adding, ensure they are diced small and cook them until fork-tender, which will require an adjustment to the simmering time.
- Freshly Squeezed Lemon: As mentioned, a squeeze right at the end brightens the flavor profile beautifully.
- Mushrooms: Sliced cremini or button mushrooms sautéed with the other aromatics add an earthy depth.
- Kale: A fantastic alternative or addition to spinach, offering a slightly heartier texture and more robust flavor. Add it at the same time as the spinach.
- Artichokes: Quartered artichoke hearts (canned or frozen, thawed and drained) provide a lovely tang and unique texture.
- Broccoli florets: Add small broccoli florets during the last 10 minutes of simmering for extra green goodness and texture.
- Asparagus: Cut into one-inch pieces, asparagus can be added towards the end of the simmering for a fresh, spring-like touch.
How to Store Chicken Florentine Soup
Proper storage is key to enjoying your homemade Chicken Florentine Soup for days to come. Once the soup has cooled completely to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. For optimal freshness and to prevent bacterial growth, avoid leaving the soup out at room temperature for extended periods.
How to Reheat
Reheating your Florentine soup is simple. For individual portions, the microwave works well; heat in 30-second intervals, stirring in between, until warmed through. For larger quantities, gently reheat the soup on the stove over medium heat, stirring occasionally to prevent sticking and ensure even heating. If the soup has thickened significantly in the fridge, you may want to add a splash of chicken broth or milk to achieve your desired consistency while reheating.
How to Freeze
While this soup is technically freezer-friendly, it’s important to note that creamy soups containing dairy can sometimes separate or change texture upon freezing and thawing. The dairy solids might curdle or become grainy, leading to a less desirable consistency. If you choose to freeze, store it in airtight, freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then gently reheat on the stove, stirring frequently. You might need to whisk it vigorously or even use an immersion blender to try and bring back some of the creaminess. Adding a fresh splash of cream or milk during reheating can also help restore its luxurious texture.
What to Pair with the Soup
This rich and creamy Chicken Florentine Soup is satisfying on its own, but it truly shines when paired with the right accompaniments. Here are some delightful suggestions to complete your meal:
- Air Fryer Garlic Bread: Crispy, buttery garlic bread is perfect for dipping into the creamy broth, soaking up every last drop of flavor.
- Air Fryer Croutons: A sprinkle of homemade, crunchy croutons adds fantastic texture and a lovely toasted flavor to each spoonful.
- Broccoli Salad with Cheese: A refreshing and crunchy side salad offers a wonderful contrast to the warm, creamy soup, providing a fresh bite and complementary flavors.
- Simple Green Salad: A light, vinaigrette-dressed green salad can provide a refreshing balance to the richness of the soup.
- Crusty Artisan Bread: A warm, crusty loaf of bread is always a welcome addition, ideal for tearing and dipping.
More Soup Recipes
If you’ve enjoyed this Creamy Chicken Florentine Soup, you’re in for a treat with these other comforting and flavorful soup recipes from my kitchen:
- Lasagna Soup
- Slow Cooker Crockpot Chicken Pot Pie
- Autumn Butternut Squash Soup
- Homestyle Chicken Noodle Soup
- Slow Cooker Crockpot Cheeseburger Soup
- Slow Cooker Crockpot Broccoli Cheese Soup
- Creamy Chicken Alfredo Soup
- Roasted Poblano Soup
- Rotisserie Chicken Noodle Soup
- Bacon Cheeseburger Soup
Creamy Chicken Florentine Soup Recipe
Brandi Crawford
This Creamy Chicken Florentine Soup recipe is made with spinach, parmesan cheese, and a white wine cream sauce. This healthy dish is freezer-friendly, comforting, and a meal the whole family will enjoy.
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Equipment
- Cast Iron Dutch Oven
Ingredients
- 1 teaspoon olive oil
- 16 oz boneless skinless chicken breasts Diced into cubes ½ to 1 inch thick.
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- ½ cup chopped onions
- ½ cup chopped carrots
- ½ cup chopped celery
- 2-3 garlic cloves Minced.
- 4 cups chicken broth Any broth will work.
- ½ cup dry white wine I use Pinot Grigio.
- ¾ cup heavy whipping cream or half and half
- ½ cup grated Parmesan Reggiano cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 4 cups fresh spinach See notes.
Instructions
- Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the chicken cubes and season with Italian Seasoning, salt, and pepper to taste. Cook for 5-6 minutes until fully cooked through on both sides. Remove the chicken and set it aside.
- Add the celery, carrots, onions, and garlic to the pot. Sauté until the veggies are translucent and fragrant.
- Add the chicken back to the pot along with broth and white wine. Stir. Reduce the heat to medium-low.
- Place the lid on the pot and simmer for 15-20 minutes.
- Open the pot and add the heavy whipping cream and grated Parmesan. Stir.
- Combine the flour and water in a small bowl. Stir until the mixture creates a slurry. Pour the slurry into the pot of soup. Stir until the soup thickens.
- Add the spinach and allow it to wilt into the soup. Taste repeatedly and adjust spices, salt, and pepper as necessary.
- Cool before serving.
Notes
You can substitute chicken breasts for skinless chicken thighs with no change to the cooking time.
You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
I love to add diced potatoes to this soup. It makes is super hearty. You have to adjust the cook time and cook the soup for however long it takes for the potatoes to soften.
I’m a huge fan of making this a one-pot recipe. I use a Dutch oven.
If your soup doesn’t thicken to your liking you can add additional flour and water. Keep in mind it’s soup and not a thick pasta sauce.
To prepare it in a slow cooker, cook on High for 3-4 hours or on Low for 7-8 hours.
To use an Instant Pot, cook for 10 minutes on Pressure Cooking with 10 minutes of natural release of steam when the pot indicates it has finished.
Half and half or any milk of choice can be substituted in the recipe. Heavy cream is thicker than half and half and will work great for this soup. Milk and plant-based milk is less thick and your soup likely won’t be as creamy or thick if you choose to use it.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.